This time of year, the cook with a well-stocked pantry of staples has almost no reason to go to the supermarket. At the local farmers' market, you can buy fruit, vegetables, dairy products, eggs, honey, bread and pastries, herbs, preserves and pickles, fresh meat, dips and spreads -- and the list goes on. Use these recipes to inspire you before and after your visits to the farmers' market.

Pulse briefly. Add butter. Pulse quickly 20 times or until butter particles are size of tiny pebbles. With motor running, add ice water in steady stream. (Note: This will take about 10 seconds.) Stop motor. Pulse quickly 6 to 8 times or just until mixture begins to leave sides of bowl and clump together. (Note: Mixture will still be somewhat loose and crumbly.) Transfer mixture to large mixing bowl. Knead briefly against side of bowl to bring it together and incorporate all crumbs. Knead once or twice to smooth it out.

To shape and chill dough: Divide dough in half. Shape each half into disk 1 inch thick and 4 inches across, handling dough just enough to smooth out cracks and make tidy disk. Dust each disk lightly with flour. Wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.

To prepare oven: Preheat oven to 400 degrees. Position rack in center of the oven.

To roast vegetables: In 9-by-13-inch glass baking dish or 2 smaller shallow glass baking dishes, combine tomatoes, bell pepper, eggplant, zucchini, red onion, oil and 1/2 teaspoon salt. Toss gently to coat vegetables with oil. Spread in single layer. Roast for 45 to 55 minutes or until vegetables have shrunk and caramelized but are still a bit moist. Cool in baking dish.

To make egg wash: In small bowl, whisk together egg yolk and cream. Cover with plastic wrap.

To roll out dough: If dough has been refrigerated overnight, remove it from refrigerator 30 to 45 minutes before rolling it. Roll out 1 disk between 2 pieces of parchment to 12-inch round that is uniformly thick. Peel off and replace top piece of parchment. Invert dough and paper onto parchment-paper lined baking sheet. Peel off and discard what is now top piece of parchment. (Note: Reserve remaining disk for another use.)

To assemble: Sprinkle 1 tablespoon Parmigiano-Reggiano over dough, leaving 2-inch border around edge. Top with half of goat cheese, half of mint and half of roasted vegetables, again leaving 2-inch border. Sprinkle with 1 tablespoon Parmigiano-Reggiano. Repeat with remaining goat cheese, mint and roasted vegetables. Top with 1 tablespoon Parmigiano-Reggiano. Pleat and fold edges of dough up and over outer edge of filling around tart. (Note: You will be folding in 2-inch border with 8 to 10 pleats.) Brush edges of dough with egg wash. (Note: Discard remaining egg wash.) Sprinkle edges and filling with remaining 1 tablespoon Parmigiano-Reggiano.

To bake and serve: Bake for 38 to 40 minutes or until crust is nicely golden all over and crisp and brown on bottom (Note: Use spatula to check underside.) Cool for a few minutes. Using parchment, slide tart onto cutting board. Cool for 5 to 10 minutes before slicing and serving.

SPRING CHICKEN SALAD WITH FARM VEGETABLES AND EGGS

Here's a refreshing summer salad that makes full use of farmers' market vegetables and greens. Save time by buying a roasted rotisserie chicken. You'll have leftover dressing, which you can use to dress salad greens. Make ahead tips: The dressing can be stored in an airtight container and refrigerated up to 2 days in advance. The eggs can be poached up to 2 days in advance, cooled quickly and refrigerated.

To serve: Divide salad among individual plates. Top each with 1 egg and cracklings. Drizzle with some of remaining dressing.

Cook's note: To make cracklings, preheat oven to 400 degrees. Line baking sheet with aluminum foil. Remove pieces of skin from freshly roasted chicken. Arrange skin, roasted side down, on baking sheet. Bake for 10 to 15 minutes or until quite crisp. (Note: Pieces will shrink considerably.) Serve while hot.

Cook's note: To poach eggs, fill medium saucepan with water. Add a few drops white vinegar. Bring to a boil over medium-high heat. Carefully crack each egg into separate small cup. When water is boiling, stir to create gentle whirlpool. (Note: This helps shape egg nicely.) Reduce heat to medium. Working with 1 egg at a time, carefully slide egg into water in middle of whirlpool. (Note: Adjust heat as needed so water is barely bubbling at edges.) Cook for 3 minutes. Using slotted spoon, transfer egg to bowl of warm (not hot) water. (Note: If not using eggs right away, transfer to bowl of cold water and allow to cool. Cover and refrigerate for up to 2 days. Reheat by transferring eggs to pan of very hot water for a little over 1 minute.)

To prepare lemon: Arrange lemon segments to fit snugly in small to medium saucepan in single layer. Sprinkle evenly with sugar. Add thyme, garlic, 2 tablespoons oil, generous pinch of sea salt and -1/8 teaspoon white pepper. Add water to just cover. Cook very gently over low heat for 1 hour, adjusting heat so liquid is barely bubbling around edges. Turn lemon segments over after 30 minutes. (Note: Water will reduce and ingredients will form syrup that will transform lemon segments into confits. If water evaporates too quickly, add a little more.) Remove from heat. Discard thyme and garlic. Cool lemon slightly.

To cook mushrooms: In large skillet, heat remaining 2 tablespoons oil over medium-high to high heat. Add mushrooms. Cook for 4 to 5 minutes, stirring frequently. Season to taste with fleur de sel.

To serve: In small bowl, toss mushrooms with 2 teaspoons syrup from saucepan. Arrange small bed of mesclun on each serving plate. Divide mushrooms among plates. Add 2 lemon slices to each serving. Serve.

ROASTED YOUNG ONIONS WITH STRAWBERRY GASTRIQUE, BACON AND MARKET GREENS

To assemble salad: Let gastrique sit at room temperature for 15 minutes. Whisk to recombine. Cut onions into thin slices lengthwise. Arrange small composed pile at side of individual plates. In medium bowl, toss together arugula, bacon and 1 tablespoon gastrique. Season with salt and pepper to taste. Arrange greens on plates next to onions. Drizzle each serving with gastrique. Garnish with cheese. Serve immediately.